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Chocolate Chunk Cookies

Chocolate Chunk Cookies
Yields 48
Who doesn't love a gooey chocolate chunk cookie, straight from the oven?
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  1. 3 cups unbleached, all-purpose flour
  2. 1 teaspoon baking soda
  3. ½ teaspoon kosher salt
  4. 16 tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces and at room temperature
  5. 1 cup packed light brown sugar
  6. ¾ cup granulated sugar
  7. 2 large eggs, room temperature
  8. 1½ teaspoons pure vanilla extract
  9. 4 ounces bittersweet chocolate, broken into ½-inch pieces (may substitute with ¾ cup chocolate chips)
  10. 4 ounces semisweet chocolate, broken into ½-inch pieces or use chocolate chips (about ¾ cup)
  11. 4 ounces milk chocolate, broken into ½-inch pieces or use chocolate chips (about ¾ cup)
  1. Line two baking sheets with parchment paper; reserve.
  2. Combine the flour, baking soda and salt in a small bowl; reserve.
  3. Put the butter into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 3 to soften. With mixer running, add both sugars and cream together on Speed 4 until light and fluffy. Scrape the entire bowl well.
  4. Reduce speed to 3 and add the eggs, one at a time, and the vanilla extract, allowing each egg to fully incorporate before adding the next. Scrape the entire bowl.
  5. With the mixer running on Speed 2, add the dry ingredients and mix until just combined. Scrape the entire bowl well and then add the chocolate. Increase to Speed 3 and mix just until fully incorporated.
  6. Drop well-rounded scoops (about 1½ tablespoons, or use #40 ice cream scoop) onto the prepared pans. Cover with plastic wrap and refrigerate for at least 2 hours.
  7. When ready to bake, preheat oven to 350°F. Bake until cookies are nicely browned, about 12 to 16 minutes. Remove from oven and cool in pan; transfer to a wire rack to cool completely.
  1. TIP: For evenly baked cookies, be sure to rotate baking trays halfway through baking time.
  2. © 2017 Cuisinart. All Rights Reserved.
Cooks Recipes http://recipe.cookswarehouse.com/

Buckwheat, Spelt & Apple Cake

Buckwheat, Spelt & Apple Cake
Serves 8
Using buckwheat, spelt, and applesauce give this tasty treat a healthy spin!
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  1. 1 3/4 cups spelt flakes
  2. 4 teaspoons baking powder
  3. 3/4 cup bakers, sugar
  4. 1 cup raw buckwheat
  5. 2 eggs
  6. 2/3 cup reduced fat, milk
  7. 1 teaspoon vanilla extract
  8. 1/3 cup applesauce
  9. 1/2 cup macadamia nut oil
  10. 2 apples , peeled, cored, thinly sliced
  11. 1 tablespoon apricot jam, warmed
  12. vanilla ice cream, to serve
  1. Preheat oven to 350°F. Grease and line base of an 8” cake pan.
  2. Place spelt flakes into blender jug and secure lid. Dial to MILL. Process for 1 minute or until finely ground. Transfer to a medium sized bowl with baking powder and sugar.
  3. Place buckwheat into blender jug and secure lid. Dial to MILL. Process for 1 minute or until finely ground. Add to the spelt mixture. Stir to combine.
  4. Place eggs, milk, vanilla, apple sauce and oil into blender jug and secure lid. Press PULSE. Pulse for 4 times or until well blended, then press PAUSE.
  5. Add buckwheat flour mixture and secure lid. Press PAUSE again and allow to pulse for six to seven times or until ingredients are just combined using the spatula to scrape down the sides of the jug. Spoon into prepared pan. Top with sliced apple. Bake for 45 minutes or until golden and a skewer inserted in the center comes out clean. Stand in pan for 5 minutes. Turn out and transfer to a wire rack. Brush top of cake with jam while cake is still hot. Set aside until cooled completely. Serve with vanilla ice cream.
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  2. Copyright 2016 Breville | All Rights Reserved
Cooks Recipes http://recipe.cookswarehouse.com/

Strawberry Truffles with Franceschi Chocolate

Strawberry Truffles with Franceschi Chocolate
This is a very easy recipe to prepare and a beautiful treat to share.
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  1. ½ cup butter (1 stick)
  2. 3 strawberries, chopped
  3. 4 oz. cream cheese (½ brick)
  4. 1 cup sugar
  5. 1 cup Francheschi Chocolate coverture
  1. Put strawberries, butter, cream cheese and sugar in a food processor. Blend until it forms a paste.
  2. Make small balls with the paste.
  3. Melt chocolate on a double boiler. Dip the round filling in the chocolate and place on parchment paper.
  4. Put in the refrigerator for at least 30 minutes until they set.
  1. Recipe courtesy of Franceschi Chocolate, used with permission
Cooks Recipes http://recipe.cookswarehouse.com/